Carnival Castagnole: Perfect Recipe with and without Bimby: Castagnole are one of the most beloved Carnival desserts, perfect for both adults and kids – and especially for me, because I can’t wait to taste them while I make them!
These delicious, soft, crumbly, and fragrant fritters, covered in sugar, are made with very little effort. Perhaps it’s their simplicity that makes them even more irresistible!
With the Bimby, the dough is prepared in a few minutes, but I will also explain the traditional version to make them without a kitchen robot and in the traditional way.
- Difficulty: Easy
- Rest time: 30 Days
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Carnival, Winter, Spring
Ingredients
- 250 g Manitoba flour
- 250 g Type 0 flour
- 1.5 tbsp butter (soft)
- 3 eggs
- 1.5 tbsp limoncello
- 1.5 tbsp marsala
- 1 packet vanilla
- 2 tsp baking powder (for desserts)
- 3/4 cup sugar (plus more for coating)
- 1 lemon zest (grated)
- 1/2 cup milk
- 1 quart peanut oil
Steps
Obviously, the Bimby version is more practical and faster, resulting in a smooth and lump-free dough.
With Bimby:
1. Put the sugar and lemon zest in the bowl and powder for 10 seconds at speed 10.
2. Bring the mixture to the bottom with the spatula and add soft butter, eggs, milk, limoncello, and Marsala. Mix for 10 seconds at speed 6.
3. Add the flours, vanilla, and baking powder for desserts. Knead for 2 minutes at SPIGA speed.
If necessary, mix again with the spatula and knead again in SPIGA mode until obtaining a homogeneous mixture.
4. Transfer the dough into a bowl, cover with plastic wrap, and let it rest for 30 minutes. This way, the batter sets to be more compact.
5. Heat the oil in a large pot. With a teaspoon, take small portions of dough and drop them into the hot deep oil.
6. Fry everything until golden, then drain gradually on absorbent paper.
7. Sprinkle with powdered sugar or coat them in additional sugar, even cane sugar if you like, while still warm and serve immediately!Without Bimby:
1. In a large bowl, mix the sugar with the grated lemon zest.
2. Add soft butter, eggs, milk, limoncello, and Marsala. Work with a whisk until a homogeneous mixture is obtained.
3. Combine the sifted flours, vanilla, and baking powder for desserts. Knead by hand or with a planetary mixer until obtaining a soft and smooth dough.
4. Cover with plastic wrap and let it rest for 30 minutes.
5. Heat the oil in a pot and, with a teaspoon, take small portions of dough and slide them into the hot oil.
6. Fry everything until the castagnole are golden, then drain on absorbent paper.
Sprinkle with powdered sugar, or coat them further in sugar, even cane sugar, they’re delicious and enjoy one at a time!
Castagnole are best enjoyed freshly made, but they can be stored for 1-2 days in an airtight container.
For a lighter version, try baking them in the oven at 356°F for 15 minutes.
For a richer taste, you can add a pinch of cinnamon to the dough.
If you don’t have Marsala, it can be replaced with rum or orange liqueur.
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Now it’s your turn! Have you ever tried making castagnole at home? Write it in the comments and share your experience! Happy Carnival!
Carnival Castagnole: Perfect Recipe with and without Bimby
FAQ (Questions and Answers)
Can I make castagnole without liquors?
Yes, you can replace limoncello and Marsala with orange juice or milk.
Can they be baked in the oven?
Yes, they can be baked in the oven at 356°F for about 15 minutes, brushing them with a little milk for perfect browning.
Why are my castagnole hard?
It could be due to overworking the dough or frying in oil that is too hot. Keep the oil at 338-347°F.
